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Chicken thighs curry with pineapple and rice

Curry is one of the most commonly consumed Indian specialties, and it has become popular all over the world due to its delicious combination of spices and meat/vegetables. The secret of curry lies in the combination of different spices, with the most famous being turmeric, cinnamon, ginger, coriander, and cumin. Successful curry preparation requires precise measurement and ratio of spices and other ingredients to achieve a perfect flavor. Most curries are served with rice, and some include naan, roti or other traditional Indian breads. Curry is usually made from vegetables or meat, such as chicken, lamb, or fish, and can be served with vegetables like zucchini, eggplant, and more.

I’ve chosen thighs chicken thighs fillets added pineapple and spiced it up with fresh basil. When combined with Indian cuisine, basil provides balance to spicy, sweet, and sour flavors, adding a unique aroma to the dish, and can be used as a decoration to visually enhance it. So, if you want to taste something new, you should definitely try this curry, an adventure for your taste buds.


  • 600 g chicken thighs fillets from Međimursko pile
  • Butter
  • 3 tablespoons of olive oil
  • 1 onion
  • 2 small or 1 large carrot
  • 1 pineapple
  • 2 cloves of garlic
  • 2 tablespoons of tomato concentrate
  • 300 ml of water or vegetable stock
  • ¼ teaspoon of coriander powder
  • ¼ teaspoon of cumin powder
  • ¼ teaspoon of nutmeg powder
  • a pinch of salt
  • 10 fresh basil leaves


Preparation time – 10 min

Cooking time – 65 min

Serves 4

  1. Wash the fillets, dry them with a paper towel.
  2. Cut the onion, carrot, and pineapple into 1 cm cubes. Finely chop the garlic. Divide the pineapple cubes into two equal portions.
  3. Melt the butter in a deep pan over medium heat and add the olive oil. When it heats up, add the onion, carrot, one half of the diced pineapple, and garlic and cook for 3-4 minutes.
  4. Mix in the spices and fry for 60 seconds, then add tomato concentrate, stock, and salt, reduce the heat and cook for 5 minutes. Remove from the stove and blend the ingredients into a creamy mixture using an immersion blender.
  5. Return the pan with the mixture to the stove, add the fillets and the second half of the diced pineapple, cover and cook for 45 minutes on very low heat.
  6. After 45 minutes, turn off the heat and add the basil leaves. Remove them from the mixture when wilted.
  7. Serve hot with boiled rice.

Enjoy the flavors!